Chhaya's All-Purpose Curry Powder
"This recipe is from my sister-in-law. You can just add a some of it into any vegetable preparation at the end stage of cooking and it's instantly an Indian dish. This powder is from south India, so there are no sweet spices in it."
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
1/2 cup
ingredients
- 1⁄4 cup coriander seed
- 4 -5 dried red chilies (the long ones)
- 1⁄4 cup channa dal (also known as bengal gram)
directions
- Dry fry all the ingredients until they are slightly brown and a nice aroma is in the air.
- Powder them in a Magic Bullet or similar.
- Store it for use as desired. It will keep for a long time.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
